Description
Delight in these classic Chocolate Crinkle Cookies, featuring a rich cocoa flavor and a signature powdered sugar coating that cracks as they bake. Perfectly fudgy in the center and crisp at the edges, these cookies are easy to prepare with simple ingredients and a chilling step that ensures the ideal texture.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup powdered sugar (120g), for coating
- 1 cup unsweetened cocoa powder (100g)
Wet Ingredients
- 1 3/4 cups granulated sugar (350g)
- 1/2 cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Prepare the Cocoa Mixture: In a large mixing bowl, combine granulated sugar, cocoa powder, and vegetable oil. Using a hand mixer or stand mixer fitted with a paddle attachment, beat on medium speed until the mixture is well combined and has a shiny, smooth texture.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this flour mixture to the cocoa mixture and mix on low speed just until combined, ensuring not to overmix.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This will firm up the dough and make it easier to handle.
- Preheat and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the powdered sugar into a small bowl for coating.
- Shape and Coat Dough Balls: Using a small ice cream scoop or tablespoon, scoop the chilled dough into roughly one-inch balls. Roll each ball generously in powdered sugar, then place on the prepared baking sheets about 2 inches apart. Work in batches if needed, keeping remaining dough refrigerated until coated.
- Bake the Cookies: Bake for 10 to 12 minutes until the edges are firm and the centers are puffed but still slightly wet. The cookies will crack on top and look crinkled.
- Cool: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The centers will deflate slightly and stay fudgy.
Notes
- Do not rush the chilling time; the dough is sticky initially and needs to firm up for successful rolling and coating.
- The cookies naturally deflate in the center as they cool, which indicates a fudgy interior—this is desirable.
- Experiment with flavor by adding 1 teaspoon of peppermint or orange extract to the dough.
- Boost the chocolate flavor by adding 1 teaspoon of instant espresso powder to the sugar and oil mixture.
Nutrition
- Serving Size: 1 cookie
- Calories: 87 kcal
- Sugar: 10 g
- Sodium: 61 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 16 mg
